Asparagus Frittata with Cherry Tomatoes

This asparagus and tomato frittata takes advantage of all of the freshly harvested asparagus available this time of year. 

 

This asparagus frittata is loaded with fresh asparagus, cherry tomatoes, and melty Gruyère cheese. It's delicious for breakfast, brunch, or even a light dinner. 

It's super easy to make and can be served warm or at room temperature, making it perfect for a brunch buffet. You can also easily reheat leftovers in the oven. 

How to Make This Asparagus Frittata:

This frittata is incredibly easy to make. 

First, whisk together six eggs along with some heavy cream, salt, and dried oregano or Italian seasoning. Then, briefly saute the asparagus and tomatoes in an oven proof nonstick skillet. 

The goal so for the asparagus to just turn bright green and the tomatoes to heat through. 

Next, pour the egg mixture over the vegetables, and then make sure the vegetables are evenly distributed throughout the pan. Let the mixture cook for about two minutes to just set. 

After that, sprinkle about 3 1/2 ounces of grated Gruyère cheese over the eggs, reduce the heat to low, and cook until the eggs are mostly set, but still jiggly in the middle. 

Finally, transfer the pan to a rack in the upper third of the oven and use the broiler to set the top and brown the cheese a little. Watch it very closely. 

Let the frittata sit in the pan for a couple of minutes before sliding it onto a platter. Cut into wedges to serve for a full helping of fresh veggies held together with creamy and custardy eggs and cheese. 

Frittata Recipe Variations

Frittatas are actually perfect for those "clean-out-the-fridge" days when your vegetable bin is full of the bounty you picked up at the local Farmers' Market. 

You can easily substitute spinach, broccoli, mushrooms, zucchini, and other vegetables in your favorite combinations. 

For the cheese, mozzarella, fontina, or another good melty cheese would also be perfect. While I used grated cheese, you could cut the cheese into squares for little pockets of gooey cheesy goodness. 

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week. 

Monday Farmers Market Recipes

Drink Recipes

• Peach Margaritas from Our Good Life
• Strawberry Basil Moscow Mule from Books n' Cooks

Savory Recipes

• Asparagus Frittata with Cherry Tomatoes from Karen's Kitchen Stories
• Bhaingan Bharta from Magical Ingredients
• Easy 2 Ingredient Lemon Salt from Family Around the Table
• Easy Cowboy Caviar Recipe from Blogghetti
• Greek Stuffed Tomatoes from Cindy's Recipes and Writings
• Japchae (Korean Glass Noodles) from A Day in the Life on the Farm
• Mexican Street Corn Elote Bowls from Cheese Curd In Paradise
• Spinach Feta Quiche from Art of Natural Living

Sweet Recipes

• Blackberry Cornmeal Cobbler from Palatable Pastime
• Blueberry Cardamom Ricotta Muffins from The Spiffy Cookie
• Chocolate Zucchini Bread from Jolene's Recipe Journal
• Peach Liège Waffles from A Kitchen Hoor's Adventures
• Peach Pecan Bars from Hezzi-D's Books and Cooks
• White Chocolate Raspberry Scones from Red Cottage Chronicles

Asparagus Frittata

Yield: 6 servings

Author: Karen's Kitchen Stories

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

This asparagus and tomato frittata takes advantage of all of the freshly harvested asparagus available this time of year.

Ingredients

• 6 large eggs
• 2 tablespoons heavy cream
• 1/4 teaspoon salt, plus more for sprinkling
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon extra virgin olive oil
• 1 tablespoon salted butter
• 12 ounces thin asparagus, trimmed and cut into 1 inch pieces
• 1 cup cherry tomatoes, cut in half
• 3 1/2 ounces freshly grated Gruyère cheese

Instructions

1. Place a rack in the upper third of the oven (about 12 inches below the element) and preheat it to broil.
2. In a medium bowl, whisk together the eggs, cream, salt, pepper, and oregano. Set aside.
3. Heat a 10 inch oven-proof nonstick skillet over medium heat. Add the olive oil and butter and let it melt.
4. Add the asparagus pieces and cook for about two minutes, until bright green.
5. Add the cherry tomatoes and sprinkle with a pinch of salt. Cook over medium, stirring regularly, for two minutes more.
6. Pour in the egg mixture and cook until the eggs just start to set, about 3 to 5 minutes. Reduce the heat to low and sprinkle the top with cheese. Cook until it's almost set but the top is still loose, about 2 minutes more.
7. Transfer the pan to the oven and broil, watching closely, until the top has set and lightly browned, from 3 to 5 minutes.
8. Remove from the oven and let sit for about 2 minutes before sliding the frittata out of the pan.

Nutrition Facts

Calories

210.62

Fat (grams)

16.22

Sat. Fat (grams)

7.38

Carbs (grams)

3.93

Fiber (grams)

1.45

Net carbs

2.46

Sugar (grams)

2.1

Protein (grams)

12.9

Sodium (milligrams)

306.3

Cholesterol (grams)

214.86

https://www.karenskitchenstories.com/2022/08/asparagus-frittata-with-cherry-tomatoes.html

Karen's Kitchen Stories

Frittata, asparagus

brunch, breakfast

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Recipe inspired by The Food Network.